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Tomato Gazpacho
Cool, refreshing, and packed with garden-fresh flavor, this Tomato Gazpacho is the perfect no-cook soup for warm summer days.
One of Cleveland’s top chefs, Douglas Katz, knows that the freshest ingredients are locally grown. The makings for his simple, tasty gazpacho can be easily found at your local farmer’s market.
Ingredients
Use local vegetables whenever possible:
- ½ red onion, peeled and quartered
- 1 rib of celery, coarsely chopped
- 1 clove of garlic, peeled
- 4 Roma tomatoes, stemmed and halved
- 1 seedless cucumber, peeled and roughly chopped
- 1 red pepper, cored and chopped small
- ½ jalapeno pepper, stemmed
- Fresh lemon juice to taste
- ½ tablespoon Worcestershire sauce
- ½ teaspoon Tabasco sauce
- 1 quart V-8
- ¼ teaspoon cumin toasted, ground
- ½ tablespoon cilantro, chopped
- Sea salt to taste
- Cayenne to taste
- 2 ounces extra virgin olive oil
Directions
- Place the onion, celery, garlic, tomatoes, cucumber, and peppers in a large bowl.
- Lightly season with salt and pepper, then let the vegetables sit for 5 minutes.
- Blend the mixture until smooth.
- Add the lemon juice, seasonings, and cilantro, and blend again.
- Pour in the V-8 juice and blend until combined.
- Slowly add the olive oil while blending.
- Taste and adjust seasonings if needed.
- Chill before serving.
- Top with your favorite fresh vegetables, avocado, or a drizzle of olive oil.
Can be jarred, chilled and transported easily.
Yields 6 servings.
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Medical Disclaimer: The information presented here is intended for general informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always consult a qualified healthcare provider before making medical decisions.